EP1545236A1 - Procede d'elaboration d'une preparation nutritive a base de matiere vegetale et produit prepare selon ledit procede - Google Patents

Procede d'elaboration d'une preparation nutritive a base de matiere vegetale et produit prepare selon ledit procede

Info

Publication number
EP1545236A1
EP1545236A1 EP03753614A EP03753614A EP1545236A1 EP 1545236 A1 EP1545236 A1 EP 1545236A1 EP 03753614 A EP03753614 A EP 03753614A EP 03753614 A EP03753614 A EP 03753614A EP 1545236 A1 EP1545236 A1 EP 1545236A1
Authority
EP
European Patent Office
Prior art keywords
flour
vegetable
nutritive
psyllium
preparation
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
EP03753614A
Other languages
German (de)
English (en)
Other versions
EP1545236B1 (fr
Inventor
Jouni Sihvola
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
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Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of EP1545236A1 publication Critical patent/EP1545236A1/fr
Application granted granted Critical
Publication of EP1545236B1 publication Critical patent/EP1545236B1/fr
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/225—Texturised simulated foods with high protein content
    • A23J3/227—Meat-like textured foods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the object of this invention is a process in accordance with the preamble of patent claim 1 for the preparation of a nutritive preparation based on vegetable matter and the product prepared by the process.
  • the nutritive preparation based on vegetable matter or a vegetarian nutritive preparation refers to vegetable cutlets, balls, nuggets, loaf, kebabs and corresponding products.
  • soybean substance contains textured soy protein, water, spices, vegetable oil and breading flour containing egg white, carbohydrates and fat.
  • EP 0954984 describes the effect of a fibre composition for preventing colon cancer.
  • the composition contains a minimum of two components in the ratio of 1:1-1:9, which have been chosen from among soybean, wheat bran and flax, as well as optionally e.g. 0.1 - 4 units of weight of psyllium.
  • the fibre composition may be cooked to lengthen storage life and to improve taste.
  • US 4737364 discloses a powdery nutritive concentrate soluble in hquid and intended for dieting, which contains soy protein isolate, soybean oil, lecithin, liquorice root, ground psyllium. spices, vitamins, minerals and amino acids.
  • a process to for the production of a nutritive preparation containing textured vegetable protein and ground fibre material, intended for dieting and restoring health, is known from FR 2389336.
  • Ground fibre material such as soy bran, ear of corn, rice husk, etc. are included in the product before the vegetable protein is textured.
  • the textured nutritive preparation prepared in this way may be mixed with normal food to reduce the amount of energy and to increase the amount of fibre.
  • the object of this invention is a nutritive preparation based on vegetable matter or a vegetarian nutritive preparation and the process used in preparing it, by means of which the producer is able to avoid the technical disadvantages of the solutions presented above.
  • the object of the invention is also a process for the preparation of a nutritive preparation based on vegetable matter or a vegetarian nutritive preparation, which refers here to vegetable cutlets, balls, nuggets, loaves, kebabs and corresponding products, as well as products prepared by this process, the texture, flavour and other properties of which can be varied within the process.
  • psyllium' s total dietary content, in psyllium husk powder with a purity of 98%, is around 86 %, it is made up of 71 % soluble fibre and 15 % insoluble fibre, and it contains 50kJ energy, 1.5g protein, 0 - lg carbohydrates and 0 - lg fat in lOOg.
  • Textured soy protein and psyllium can by means of the process according to the invention be turned into a vegetarian nutritive preparation or a nutritive preparation based on vegetable matter, containing protein and closely resembling the tex- ture of meat, as well as its flavour, if necessary.
  • Nutritive preparations based on vegetable matter such as vegetable cutlets, loaves, balls, kebabs, nuggets or corresponding products, where minced meat, particularly that of beef, pork, turkey or chicken has traditionally been used, can be prepared by the process according to the invention.
  • One of the most important embodiments of the invention is a 100% vegetable matter based hamburger or a vegetarian hamburger, resembling a traditional beef hamburger- in which the usability of the invention is at its best.
  • Textured soy protein is produced from soybeans by removing soy oil from them by means of cold pressing and by evaporating the water, hereafter the product is ground and textured, in which case water is added to fat-free soy flour.
  • the produced solution is heated and under high pressure extruded to a hot space, where it acquires a solid state of desired shape as flakes or grits.
  • This process yields textured soy protein flakes rich in fibres and with a pleasant flavour. Both dark and light soy protein flakes are available.
  • the textured soy protein concentrate thus obtained preferably contains from 55 to 75wt% of protein.
  • the nutritive content of generally used textured soy protein concentrate is presented in the following table 1.
  • a nutritive preparation based on vegetable matter consisting of completely vegetable based starting materials can be prepared.
  • textured soy protein preferably as a concentrate in the form of flakes, psyllium, preferably in the form of husk powder, liquid and optionally other ingredient/s selected from flour, spices, herbs and non-animal broth concentrate are turned into a mixture by mixing and warming the mixture at an elevated temperature. Thereafter the obtained mixture may be turned to any desired forms such as pieces of desired shape, and then the pieces are subjected to elevated temperature, for example fried by heat.
  • the textured soy protein concentrate flakes, non-animal broth concentrate, such as vegetable, mushroom or herb broth concentrate and optional spice/s are mixed with liquid, e.g. water and the mixture is preferably warmed at 70-100°C with gently stirring for approximately 5-25 minutes.
  • the optional flour for example soy flour is added to the mixture and finally psyllium husk powder.
  • thin cutlets are shaped from the mixture or mass and they are fried, preferably in edible oil on the frying pan or in the oven.
  • the nutritive preparation based on vegetable matter according to the invention contains in percentages by weight calculated from the mixture:
  • Liquid such as water or other corresponding liquid to form the mixture, the liquid content of which may vary from 60 to 85%, preferably from 70 to 80 %.
  • Textured soy protein preferably as a concentrate in the form of flakes.
  • the protein content in the soy protein may vary from 30 to 90%, preferably from 55 to 75%. Soy protein flakes may be dark or light, and the content of textured soy protein in the ready-made mixture may vary from 10 to 30%, preferably from 17 to 23%, calculated from the dry mixture.
  • Psyllium preferably in the form of powder, such as extremely fine psyllium husk powder, which has approximately 98% purity and 86% fibre content.
  • the content of psyllium may vary from 0.5 to 20%, preferably from 1 to 5%, calculated from the dry mixture. If psyllium husk powder with lower fibre content is used such as below 86%, it is added to the mixture in proportion to its fibre content.
  • Flour or flours selected from soy flour, maize flour, corn flour, leguminous fibre powder and potato flour in an amount from 0.5 to 25%, preferably from 2 to 18% calculated from the dry mixture and preferably soy flour with a fat content from 10 to 40%.
  • Non-animal broth concentrate in an amount from 0.5 to 25%, preferably from 1 to 4% calculated from the dry mixture and preferably vegetable, herb or mushroom broth concentrate.
  • Spice/spices and/or herb/herbs such as white pepper in an amount of
  • Edible oil or food fat preferably polyunsaturated 100% vegetable oil is used, according to need, to produce a beautiful and good frying result.
  • the nutritive preparations introduced in the invention such as cutlets may be crumbed with edible mushroom powder or other vegetable based flour normally used for breading, preferably with edible mushroom powder.
  • the proportion of dry substances and water can be varied within the limits presented above. When the content of water in the mixture is increased, more dry substances are respectively to be added to it, like for example psyllium powder in order to get the best end result.
  • the most essential features of the invention are the synergistic properties of the textured soy protein, particularly soy protein flakes and psyllium, particularly as powder as well as the excellent binding agent action of psyllium powder. Additionally daily consumption of these substances is highly recommendable from the point of view of health in the light of current information.
  • the nutritive preparation according to the invention is economic and easy to prepare and additionally it is a highly beneficial product, which does not contain cholesterol, lactose or gluten, but a great deal of protein and fibres.
  • the product has also a low fat content and the fats it contains are polyunsaturated ones.
  • the preferable embodiments of the nutritive preparation according to the invention do not contain any "bad carbohydrates" either.
  • the texture, flavour and other properties of the nutritive preparation based on vegetable matter can be varied in the process by changing the proportions of the ingredients.
  • the combination helps to make the soy protein flakes keep together and be fit for frying, in which case it is possible to prepare a succulent vegetable cutlet resembling the texture and flavour of a hamburger.
  • Finished products such as fried cutlets, loaf, etc. can be easily reheated by all known food heating methods, such as the frying pan, frying surface, oven, microwave oven etc.
  • the product is also very transformable and suitable for all kinds of seasoning methods, which make it possible to get the desired end result.
  • a more detailed illustration of the invention is given in the following by means of an example disclosing a preferable embodiment. However, the scope of the invention is not meant be limited to the example.
  • soy flour protein content 38.5%, fat content 20%, carbohydrate content
  • psyllium powder purity 98%, fibre content 86%, content calculated from the dry mixture 9.6%
  • 100 g vegetable broth concentrate fat content 23%, carbohydrate content
  • the vegetable cutlet mixture was prepared as follows:
  • Textured soy protein concentrate flakes tvp
  • vegetable broth concentrate and white pepper were mixed with 5 litres of water and the mixture was cooked gently with stirring for 5 minutes. Then soy flour was added to the mixture and finally psyllium powder carefully mixing it. During the manufacture some water was evaporated from the mixture. Thin cutlets were shaped from the mixture prepared in this way and they were fried in edible oil on the frying pan or in the oven. The vegetable cutlets kept solid and cohesive throughout the frying without any binding agents from the animal kingdom. The final product was a 100%) vegetable cutlet closely resembling the texture and flavour of a hamburger.
  • soy flour is not absolutely necessary, and it may, if necessary, be left out or replaced by some other corresponding flour.
  • the use of cooking oil is not necessary either, likewise the broth concentrate and white pepper serving as spices may also be left out or added to some other spice, if the need arises.
  • the order of preparing the mixture is flexible.
  • the dry substances can first be mixed together and water added only before frying, in which case the storage life of the product is very long.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Dispersion Chemistry (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

L'invention concerne un procédé d'élaboration d'une préparation nutritive à base de matière végétale, ladite préparation nutritive comprenant des escalopes, des boulettes, des pépites, des pains et des kebabs végétaux. Dans ledit procédé, des flocons de protéines de soja texturées, de la poudre de balles de psyllium, des liquides et des ingrédients supplémentaires éventuellement choisis parmi la farine, les épices, les herbes aromatiques et un concentré de bouillon non animal sont transformés en un mélange par chauffage du mélange à une température élevée, des pièces de forme souhaitée étant ensuite préparées à partir de la substance et étant frites par la chaleur. L'invention concerne également une préparation nutritive à base de matière végétale, laquelle contient des flocons de protéines de soja texturées, de la poudre de balles de psyllium, des liquides et des ingrédients supplémentaires éventuellement choisis parmi de la farine, des épices, des herbes aromatiques et des concentrés de bouillon non animal.
EP03753614A 2002-10-01 2003-09-26 Procede d'elaboration d'une preparation nutritive a base de matiere vegetale et produit prepare selon ledit procede Expired - Lifetime EP1545236B1 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
FI20021740 2002-10-01
FI20021740A FI117920B (fi) 2002-10-01 2002-10-01 Menetelmä kasvispohjaisen ravintovalmisteen valmistamiseksi ja menetelmällä valmistettu tuote
PCT/FI2003/000703 WO2004030465A1 (fr) 2002-10-01 2003-09-26 Procede d'elaboration d'une preparation nutritive a base de matiere vegetale et produit prepare selon ledit procede

Publications (2)

Publication Number Publication Date
EP1545236A1 true EP1545236A1 (fr) 2005-06-29
EP1545236B1 EP1545236B1 (fr) 2006-07-12

Family

ID=8564674

Family Applications (1)

Application Number Title Priority Date Filing Date
EP03753614A Expired - Lifetime EP1545236B1 (fr) 2002-10-01 2003-09-26 Procede d'elaboration d'une preparation nutritive a base de matiere vegetale et produit prepare selon ledit procede

Country Status (7)

Country Link
US (1) US20050260325A1 (fr)
EP (1) EP1545236B1 (fr)
AT (1) ATE332644T1 (fr)
AU (1) AU2003271780A1 (fr)
DE (1) DE60306787T2 (fr)
FI (1) FI117920B (fr)
WO (1) WO2004030465A1 (fr)

Families Citing this family (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7396555B2 (en) 2004-07-08 2008-07-08 Frito-Lay North America, Inc. Method for making a low carbohydrate dough
DE102010010970A1 (de) 2010-03-10 2011-09-15 Mukaddes Kaplan Nahrungsmittelzusammensetzung und Verfahren zu dessen Herstellung
DE102012006055A1 (de) * 2012-03-27 2013-10-02 Osman Gönen Pey-Mer-Käsedöner d.h. ein mit unterschiedlicher Gewichtung hergestelltes Stück Rohstoff bestehend aus dem Milchprodukt Käse und Gewürzen in Form eines stumpf kegeligen oder zylinderförmigen, in einer Schichtung aufgebrachten Döner-Drehspießes zum vertika
US9526267B2 (en) 2014-04-17 2016-12-27 Savage River, Inc. Nutrient-dense meat structured protein products
CN105249050A (zh) * 2014-07-20 2016-01-20 葛以东 一种卤香菇配方
CN106690289A (zh) * 2016-05-23 2017-05-24 成都超粮肉品科技股份有限公司 一种利用香菇制备感官真实植物肉的方法
BR112019015224B1 (pt) * 2017-01-25 2023-02-14 Unilever Ip Holdings B.V Concentrado para sabor, método de preparação de produto para sabor e processo de preparação de um concentrado para sabor
BR112021007007A2 (pt) * 2018-11-01 2021-07-13 Société des Produits Nestlé S.A. processo para a produção de um produto análogo de carne
CN111067083A (zh) * 2019-12-25 2020-04-28 中国肉类食品综合研究中心 一种用于蒸煮素肉制品的质构调节剂及其应用
EP4250951A1 (fr) * 2020-11-24 2023-10-04 Société des Produits Nestlé S.A. Système liant pour produit à base de plantes
CA3197513A1 (fr) * 2020-11-24 2022-06-02 Societe Des Produits Nestle S.A. Systeme de liant pour un produit analogue de viande
CN112841527A (zh) * 2021-01-29 2021-05-28 十堰绿筷子食品有限公司 一种调味香菇植物肉的制备方法
WO2023049754A1 (fr) * 2021-09-22 2023-03-30 Cargill, Incorporated Produits de substitution de viande exempts de méthylcellulose
EP4197349A1 (fr) * 2021-12-15 2023-06-21 Cargill, Incorporated Produits de substitution de viande exempts de méthylcellulose

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US3840679A (en) * 1972-04-28 1974-10-08 Procter & Gamble Creping process of preparing an improved meat analog
US4125630A (en) * 1976-11-22 1978-11-14 A. E. Staley Manufacturing Company Pliable vegetable protein products
FR2389336A1 (en) * 1977-05-02 1978-12-01 Quaker Oats Co Textured vegetable protein prods. - contg. crude fibre, have lower calorie content and give improved bowel movement
US4737364A (en) * 1986-02-06 1988-04-12 Kalogris Theodore P Nutritional dry food concentrate
US4863749A (en) * 1987-10-15 1989-09-05 Otsuka Foods Co., Ltd. Process for the production of a low-cholesterol all-vegetable meat analog
DE4302183C1 (de) * 1993-01-27 1994-07-21 Alma Kraeuter Gmbh Verfahren zur Herstellung einer Soja-Hackmasse
US5612074A (en) * 1995-12-21 1997-03-18 Leach; Robin L. Nutrient fortified food bar
EP0954984A1 (fr) * 1998-05-04 1999-11-10 Källna Specialprodukter AB Composition diététique contenant des fibres

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Also Published As

Publication number Publication date
FI20021740A (fi) 2004-04-02
FI117920B (fi) 2007-04-30
FI20021740A0 (fi) 2002-10-01
DE60306787D1 (de) 2006-08-24
EP1545236B1 (fr) 2006-07-12
DE60306787T2 (de) 2007-07-05
ATE332644T1 (de) 2006-08-15
WO2004030465A1 (fr) 2004-04-15
US20050260325A1 (en) 2005-11-24
AU2003271780A1 (en) 2004-04-23

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